Fried Pickles with Spicy Mayonnaise

Consulting chef Zak Pelaccio grew up eating fried pickles in Brooklyn Heights, New York. He coats his extra-crisp version in panko (Japanese bread crumbs) and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.

In a small bowl, mix the mayonnaise with the garlic and cayenne and season with salt and black pepper.

In a medium saucepan, heat 1 1/2 inches of oil to 350 degrees F. In a food processor, pulse the panko until finely ground. Transfer the panko, beaten eggs, and flour to 3 shallow bowls. Dust the pickle spears in the flour and tap off the excess, then dip them in the beaten egg, letting any excess drip off. Dredge the pickles in the panko to coat thoroughly.

Fry the pickles in 2 batches until golden, about 4 minutes. Transfer to paper towels to drain. Serve hot, with the spicy mayonnaise.